Mascarpone whipped cream is my favorite way to make it; it is tasty and will stay fresh in your refrigerator for several days.
It can be used on fruit, cakes, pies, and even to pipe onto cupcakes.
For chocolate whipped cream, add 1/4 cup cocoa powder.
Mascarpone Whip Cream
Mascarpone Whip Cream will not only taste fantastic but be stabilized and last for up to 3 days in your refrigerator.
Equipment
- mixer
Ingredients
- 1½ cups Heavy cream
- 8 oz Mascarpone cheese
- 1 tsp Vanilla
- 1/2 cup Confectioners sugar you can use 3/4 cup to one cup for sweeter whip cream.
Instructions
- Place your bowl and beaters into the freezer or fridge for at least 15 minutes before making. This will help your cream whip up faster. You can still make the whipped cream if you skip this step.
- Place your mascarpone in the cold bowl and whip for about one minute.
- Add the vanilla and sugar and whip for one more minute.
- Add in the cream and whip until the desired consistency.
- The mascarpone whipped cream will stay stable in the fridge for several days, though it won’t remain as fresh. If you are going to use it to frost something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy.
Tried this recipe?Let us know how it was!